Gluten-Free Smashed-Potato Eggs Benedict with Easy Blender Hollandaise Sauce

SERVES 4 This eggs Benny version combines two awesome recipes to know about: Eric Lundy’s aptly named Easy Blender Hollandaise Sauce and GFF editor Erika Lenkert’s Crispy Smashed Potatoes, the latter of which also makes an exceptional, crowd-pleasing dinner side dish and a grain-free base for this recipe. Tip: make extra potatoes—you’ll definitely use them.

4 (2 to 2½-inch-diameter) Yukon gold potatoes
Kosher salt
4 tablespoons olive oil
4 thin slices prosciutto
2 teaspoons white vinegar
4 cold eggs, as fresh as possible

3 egg yolks
1 tablespoon lemon juice
Kosher salt
8 tablespoons unsalted butter, melted
1 tablespoon hot water
Pinch of cayenne pepper (optional)
Minced chives, for garnish (optional)

Place the potatoes and 1 tablespoon kosher salt in a pot, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are completely tender, 10 to 15 minutes. Test for doneness by piercing the potatoes with a small sharp knife. Drain in a colander and let cool and dry for 10 minutes.

Preheat the oven to 300°F. Place 1 potato on a cutting board and, without breaking the potato into pieces, smash it firmly to 3/4 inch thick with the bottom of a clean, heavy skillet. Transfer to a plate. Repeat with the remaining 3 potatoes.

In a large nonstick or cast-iron skillet over medium heat, warm 3 tablespoons of the olive oil until shimmering. Add the potatoes and cook, shaking the pan occasionally, until the bottoms are dark golden brown, 5 to 6 minutes. Gently turn the potatoes and cook until other second sides are golden brown and crisp, about 5 minutes longer. Transfer to a rimmed cookie sheet. Keep warm in the oven.

In a clean nonstick skillet over medium-high heat, warm the remaining 1 tablespoon olive oil. Add the prosciutto in one layer and cook until almost crisp, about 1 minute total, flipping halfway through. Drain on paper towels and break into large pieces.

Fill a large, nonstick skillet with 1 inch water. Add . teaspoon salt and the vinegar and bring to a simmer over medium heat. Crack 1 egg at a time into a small ramekin, then gently pour it into the simmering water without touching the other eggs. Remove the pan from the heat, cover, and let the eggs poach undisturbed for 5 minutes. Using a slotted spoon, transfer them to a shallow bowl and reserve.

To make the hollandaise sauce, combine the egg yokes, lemon juice, and . teaspoon salt in a blender, pulse a few times to combine, then, with the blender running, slowly add the melted butter and blend until smooth. Blend in the water, then season to taste with cayenne pepper and salt, and serve immediately.

To serve, place 1 smashed potato each on 4 plates. Top with prosciutto and a poached egg. Pour some of the hollandaise sauce over the egg, garnish with chives, and serve immediately.

Photography Craig Lee

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